Mongolian Beef

Lamb is quite popular in China and can be substituted for beef in this dish.

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 Tbsp. water
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. plum sauce
  • 1 Tbsp. sesame oil
  • ½ Tbsp. ketchup
  • ½ tsp. sambal chili paste
  • 3 garlic cloves, minced finely, divided
  • 1 scallion, diced
  • 1 lb. flank steak, cut into ¼"-thick bite-size slices
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine or dry sherry
  • 1½ tsp. cornstarch
  • 2 Tbsp. peanut oil
  • ½ tsp. black pepper
  • 2 scallions, cut into 1" pieces

Directions

  • In a bowl, whisk together water, hoisin sauce, plum sauce, sesame oil, ketchup, chili paste, 1 minced garlic clove, and diced scallion until incorporated. Set aside.
  • Place the beef in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the beef for 15 minutes.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds.
  • Add the beef and stir-fry for 1 minute.
  • Add the sauce and bring to a boil. Stir-fry for 1 additional minute, until the beef is cooked. Season with black pepper, garnish with sliced scallions, and serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. water
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. plum sauce
  • 1 Tbsp. sesame oil
  • ½ Tbsp. ketchup
  • ½ tsp. sambal chili paste
  • 3 garlic cloves, minced finely, divided
  • 1 scallion, diced
  • 1 lb. flank steak, cut into ¼"-thick bite-size slices
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine or dry sherry
  • 1½ tsp. cornstarch
  • 2 Tbsp. peanut oil
  • ½ tsp. black pepper
  • 2 scallions, cut into 1" pieces

Directions

  • In a bowl, whisk together water, hoisin sauce, plum sauce, sesame oil, ketchup, chili paste, 1 minced garlic clove, and diced scallion until incorporated. Set aside.
  • Place the beef in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the beef for 15 minutes.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds.
  • Add the beef and stir-fry for 1 minute.
  • Add the sauce and bring to a boil. Stir-fry for 1 additional minute, until the beef is cooked. Season with black pepper, garnish with sliced scallions, and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat17g
Saturated Fat5g
Cholesterol45mg
Sodium200mg
Total Carbohydrate6g
Dietary Fiber1g
Sugars2g
Protein25g